Lentil & Walnut Loaf
A delicious and nutritious loaf that is perfect for busy weeknights or family gatherings, packed with flavor and versatile enough for everyone.
Ingredients
Main Ingredients
- 1 cup lentils (any variety) Rinsed
- 1 cup walnuts, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, grated
- 1 cup breadcrumbs
- 1 tablespoon soy sauce
- 1 tablespoon olive oil For sautéing
- to taste salt and pepper
- as needed Fresh herbs (like thyme or rosemary) For added flavor
Instructions
Cooking the Lentils
- Begin by rinsing the lentils and boiling them in a pot with enough water to cover. Cook for about 20 minutes, or until tender. Drain and let cool slightly.
Preparing the Mixture
- In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until fragrant and translucent. Add the grated carrot and cook for another 2-3 minutes.
Combining Ingredients
- In a large mixing bowl, combine the cooked lentils, sautéed vegetables, chopped walnuts, breadcrumbs, soy sauce, salt, and pepper. Mix until well incorporated. If the mixture is too dry, add a splash of vegetable broth.
Shaping the Loaf
- Preheat your oven to 350°F (175°C). Transfer the mixture to a loaf pan and shape it into a loaf.
Baking
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and slightly firm to the touch.
Cooling
- Once done, let it cool for a bit before slicing to help the loaf hold its shape.
Notes
Use leftover veggies like zucchini, bell peppers, or spinach for added nutrition. You can freeze leftovers in an airtight container for a quick meal later.